Italian Dressing Mix

Store in a cool, dry place in an airtight container. Properly stored, it can last for several years, though the potency of the herbs may diminish over time.

For a quick salad dressing, whisk the mix with olive oil and vinegar (red wine or balsamic work well) in a 3:1 ratio of oil to vinegar.

Use it as a dry rub for chicken, pork, or fish before grilling or roasting.

Add a tablespoon or two to marinades for meats and vegetables.

Stir into plain yogurt or sour cream for a quick dip or spread.

Sprinkle on pizza dough before adding toppings for an extra layer of flavor.

Olive oil

Vinegar (red wine, balsamic, apple cider)

Lemon juice

Salad greens

Tomatoes

Chicken

Fish

Pasta dishes

Bread

Not shaking the dressing well after mixing, which can lead to an uneven distribution of herbs and spices.

Using too much liquid when making a dressing, resulting in a watery and less flavorful vinaigrette.